Journal of Proteomics & Bioinformatics

Journal of Proteomics & Bioinformatics
Open Access

ISSN: 0974-276X

+44 1223 790975

Sonia Sangwan

Department of Dairy Chemistry, National Dairy Research Institute, Karnal, India

  • Review Article   
    Whey Protein Supplement: An Exclusive Food or Need of Hour: Review
    Author(s): Sonia Sangwan* and Raman Seth

    Background: Protein is essential portion of food which exerts beneficial effects on body composition and metabolism. But protein rich foods are very expensive and are scarcely available in developing country and protein deficiency is one of the major public health concerns. In this situation, searching for additional sources of dietary protein is of utmost importance due to decreasing resources because of global growing population. Current review of literature is about a cheapest, easily available unused protein source. Methods: Milk is formed of two proteins, casein and whey. Whey protein is often separated from the casein in milk or formed as a by-product of cheese making. Whey (the liquid left after milk curdling) was deemed a waste by the dairy industry for decades but it proved a cheapest source of protein for poor growing population in.. View More»

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